INGREDIENTS
- 9 medium size beets, tops on
- Salt and pepper to taste
- 1 small red onion, finely diced
- 1/2 cup (125 mL) hazelnuts, toasted and chopped
- 1/2 cup (125 mL) quartered cherry tomatoes
- 6 tbsp mushroom vinegar (recipe below – make 2 days prior)
- 4 tbsp olive oil
- 3 stalks rosemary, picked and chopped
TECHNIQUE
- Preheat you oven to 400F
- Cut the stalks and leaves off of the beetroot. Remove the stalks from the leaves then cut the leaves into bite size pieces.
- In a pot, cover beets with cold water and cook until fork tender.
- While still warm, wipe the skin off the beets using a kitchen towel or paper towel.
- Allow to cool then cut into wedges.
- Toss the cut beets with olive oil, salt and pepper. Place in a high sided roasting pan.
- Roast the beets for 10 minutes then remove from oven. While warm, mix through the beet greens, mushroom vinegar, red onion and rosemary.
- Transfer to a serving dish and top with hazelnuts.
RADISH SALAD WITH WARM VINAIGRETTE
INGREDIENTS
- 500 g mushroom stems (preferably shiitake)
- 500 ml seasoned rice vinegar
- 100 ml soy sauce
TECHNIQUE
- Over high heat grill or pan sear the mushroom stalks until a medium char exits.
- Mix together the soy sauce, vinegar and stalks.
- Place into a covered container. Allow to sit for at least 2 days before using.
ROOT TO TIP RADISH SALAD
YIELDS 6
INGREDIENTS
- 10-12 radishes with their greens attached
- 6 cups baby arugula
- 6 cups baby kale
- 1 bunch chives
- 1 ½ cup of warm butter vinaigrette (recipe below)
- Salt and pepper to taste
TECHNIQUE
- Cut the radish greens from the root, rinse and place the greens into a large bowl with the arugula and kale.
- Slice the radish root very thinly, preferably using a mandolin.
- Gently pick the basil leaves and slice the chives very finely.
- Toss the greens with sliced radish and herbs.
- Add the warm butter vinaigrette to the greens and mix well.
- Season the salad with salt and pepper to taste.
WARM BUTTER VINAIGRETTE
INGREDIENTS
- ¼ cup salted butter
- 2 tbsp white wine vinegar
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 2 tsp truffle oil, optional
- 2 tsp truffle paste, optional
TECHNIQUE
- Melt the butter in a small pan over low heat.
- Once melted, whisk in white wine vinegar, mustard and honey.
- If using, add truffle oil and truffle paste.
- Use this vinaigrette while warm.